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Construction of high internal phase Pickering emulsions using cold plasma modified soy protein isolate-proanthocyanidin complex.
Gong, Wei; Guo, Xiao-Lu; Wang, Si-Jia; Huang, Hai-Bo; Zhu, Xue-Mei.
Afiliação
  • Gong W; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Guo XL; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
  • Wang SJ; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Huang HB; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
  • Zhu XM; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: zhuxuemei2005@hotmail.com.
Food Res Int ; 167: 112664, 2023 05.
Article em En | MEDLINE | ID: mdl-37087249
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proantocianidinas / Gases em Plasma Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proantocianidinas / Gases em Plasma Idioma: En Ano de publicação: 2023 Tipo de documento: Article